Level 2 Certificate in Hospitality & Catering Principles (Professional Cookery, Food Preparation & Cooking)

Qualification Ref: 600/0854/4

Course Offer

  • The Course is available through electronic learning.
  • The length of this course is approximately 9 months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning.

Achievement

To achieve learners must complete 26 credits in total

  1. 7 credits from GROUP A – MANDATORY UNITS
  2. At least 6  credits from GROUP B – OPTIONAL UNITS
  3. At least 1 credit from GROUP C – OPTIONAL UNITS
  4. The Remaining credits can be selected from GROUP B or C
LEVEL UNIT UNIT TITLE GLH CREDIT VALUE PLEASE TICK
GROUP A – MANDATORY UNITS
1 Unit 151 Safe, hygienic and secure working environments in hospitality 16 2  
1 Unit 152 Effective teamwork 19 2  
1 Unit 155 Principles of maintaining, handling and cleaning knives 11 2  
2 Unit 252 Food safety in catering 9 1  
GROUP B – OPTIONAL UNITS
2 Unit 267 Preparation, cooking and finishing of fish dishes 26 3  
2 Unit 268 Preparation, cooking and finishing of meat dishes 26 3  
2 Unit 269 Preparation, cooking and finishing of poultry dishes 26 3  
2 Unit 270 Preparation, cooking and finishing of vegetable dishes 26 3  
GROUP C – OPTIONAL UNITS
2 Unit 243 Principles of preparing, cooking and finishing of basic hot sauces 9 2  
2 Unit 244 Principles of preparing, cooking and finishing of basic soups 9 2  
2 Unit 245 Principles of making basic stock 7 1  
2 Unit 292 Principles of customer service in Hospitality, leisure, travel and tourism 10 1  

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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